Carrot and Cashew fan on a bed of hot puy lentil and dill salad

500g carrots, peeled and cut into small pieces
110g peeled onions
220g cashe nuts, finely ground
125g white breadcrumbs
7 tb fresh chopped dill
3.5 tb vege oil
150g dried puy lentils, washed
3 large juicy oranges
12 cardamom pods, split down one side, but not opened
2-3 garlic cloves, crushed
2.5 tsp pomegranate molasses
salt and pepper to taste
fresh dill and pomegranate seeds

Preheat oven to 200. Blend carrot and onion until very fine and then put into a bowl with nuts, crumbs and 4 tb of dill together with seasoning. mix well until the mixture is moist and clumping together.

Grease and line 2 20cm sandwich tins with baking paper. Divide the carrot mixture equally between the tins and press down well. Brush generously with oil - 1.5 tb for each tin

Bake for about 35 mins. it should be firm and quite crispy on top. let it stand for 5mins thent urn out onto a flat surface to serve.

While the fan is cooking, make the lentil mixture. Put lentils in saucepan, add peel of half an orange and 6 cardamom pods. Cover with boiling water and add salt. Bring to the boil, cover and simmer for about 15-20mins until al dente.

Combine crushed garlic, 3 tb orange juice, 1 tsp pomegranate molasses, 3 tb chopped dill and 1/2 tb vege oil. Season well with salt and freshly ground black pepper.

When the lentils are cooked, removed the pod and peel, drain well and mix immediately with the dressing. Put to one side.

To make the sauce, grate the zest from one orange and put into a small saucepan. Juice all remaining oranges and add to the pan, together with the remaining 6 cardamom pods, 1.5 tsp pomegranate molasses and water.

Bring to the boil then simmer until the mixture has reduced by about 2/3. Remove from heat and it should thicken to a thick runny consistency.

To serve, cut each circle of carrot and cashew into eight wedges. Top each mound of lentils with flour overlapping wedges of carrot, crispy side up, to make a fan. Drizzle the plate with the orange and cardamom sauce and garnish with dill and pomegranate seeds.